KAMUT®

Description

This ancient wild wheat has been found along the Fertile Crescent (the region of the Nile, Tigris, and Euphrates Valleys in the Middle East). Along with barley, Kamut® (pronounced kah-moot) is considered one of the earliest grains known to human civilization.

Older wheat varieties like Kamut® tend to be easier to digest than today's hybridized crops. The changes made by hybridization have far outpaced the development of our digestive systems, making it difficult for some to digest modern wheat.

Kamut® wheat is two to three times the size of common wheat with 20-40% more protein and a higher content of lipids, amino acids, vitamins and minerals. Kamut® is an excellent source of magnesium, niacin, thiamine, and zinc, and a good source of iron and riboflavin.

Rich, buttery flavor and chewy texture, Kamut® is great served hot or cold. Try cooked Kamut® mixed with rice, beans, cilantro, garlic, red pepper and tamari, or sprinkle on salad for a hearty meal.

Cooking instructions: Add 1 cup Kamut® to 3 cups boiling water. Reduce heat to low and simmer for about 2 hours. Or use pressure cooker and cook for 35 to 45 minutes.